We are always trying to get more vegetables in our meals and Jeanette Chen of Jeanette’s Healthy Kitchen has a solution. The other day she had an overload of cauliflower so she knew just what to do. Instead of using potatoes with this recipe Jeanette’s reached for her cauliflower as the substitute. This may sound decadent but don’t worry, it only uses two slices of bacon and half a cup of cheese in the entire recipe. The trick is to crumble the crispy bacon up so there’s some in every bite, and to use an aged sharp cheddar cheese that has more flavor. Topping this Loaded Cauliflower Casserole with caramelized onions was also a hit for the whole family.
Loaded Cauliflower Casserole with Bacon and Caramelized Onions
1 small head cauliflower
2 strips antibiotic-free, uncured bacon
2 teaspoons olive oil
½ onion, sliced
2 cloves garlic
½ cup low-fat organic yogurt
½ cup aged sharp cheddar cheese
⅛ teaspoon paprika
salt and fresh ground black pepper
1 scallion, chopped
Cut cauliflower into florets and steam for about 20 minutes, until tender.
Meanwhile, brown bacon until crisp; drain and crumble.
Heat olive oil in small skillet and saute onion until translucent; add garlic and saute util onions are browned.
Transfer cooked cauliflower to food processor along with yogurt and process until smooth. Season to taste with salt and pepper. Scrape mixture into a baking dish and sprinkle cheese and paprika on top. Broil until cheese is melted.
Top casserole with sautéed onions, bacon pieces and chopped scallion.